New technologies are being used to cut the distance our food travels from source to table. It could revolutionise the way we buy and consume groceries in future, boosting the sale of local produce and landing fresher fare on our plates

Right now, the European Union doesn’t have enough animal feed of its own to nourish livestock, forcing it to bring in supplies from beyond the bloc’s borders. To face this unsustainable dependency, researchers are looking for alternative protein sources

Can a novel technique, which combines high pressure with temperature, be the ace in the hole of the food industry to tackle bacteria, reduce the energy required for food processing and improve quality as well?

Food crises leave the poor in desperation for a long time. To calm the dreadful effects of weather and climate disasters as well as food price volatility it is better if governments forget about managing prices and instead care for the poor, experts say

We’ve already written about the HPT technique for processing food which combines high pressure with temperature. Now we’ve chased the food industries that are testing this innovative technology to understand if it can be applied on a large scale

Over recent years we have been witnessing a significant increase in food intolerances and allergy. But when is it really an allergy? Is it possible to prevent by intervening in the very first few months of life?

What about a more chewable pasta or high protein cookies made with insects? 3D printed food seems an interesting solution for healthier eating, spending less time to prepare meals and even fighting world hunger. But an avant-garde chef such as Ferran Adrià doesn't seem that passionate about printing his dishes.